Natural Antimicrobial Edible Film for Preservation of Paneer

Archana Raju and Mrs. S. Sasikala

Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, Chennai- 603203, India.

Corresponding Author Email :archanaraju27@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2136

ABSTRACT: The present study attempts to assess the efficacy of active packaging films incorporating natural antimicrobial agent like cinnamon essential oil (CEO) into sodium alginate- calcium formulations to extend the shelf- life of paneer at refrigeration temperature (4 ± 1 ºC). Paneer, analogous to the western cottage cheese, is characterized by a short shelf- life mainly due to spoilage by psychrotrophs, coliforms, yeasts and molds. Natural methods of preserving paneer are an improvement of food safety since there is growing concern among the population about the chemical nature of sorbates and other chemical preservatives used. Cinnamon essential oil (CEO) has been identified to possess outstanding antioxidant activity as well as high antimicrobial activity against a wide range of spoilage and pathogenic micro-organisms. Paneer samples were left untreated (C), or were treated with alginate- calcium coating incorporating 2.5% cinnamon essential oil (CP). Proximate analyses, microbial and sensory analyses of all the samples were performed at regular intervals for a period of 15 days in order to determine the storage stability of the paneer samples. Cinnamon essential oil in alginate- calcium coating treatment could efficiently maintain the quality of the paneer samples during storage better than that of the control. Edible coating also increased the shelf- life of paneer samples to 13 days from 5- 6 days of the control sample.

KEYWORDS: Edible film; Antimicrobial agent; Paneer; Shelf- life

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